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机译:浸泡对用或不用浸泡水煮熟的普通豆(菜豆)营养品质的影响:综述
Graduate Program in Nutrition, Nutrition in Foodservices Research Group (NUPPRE), Department of Nutrition, Federal University of Santa Catarina (UFSC), Campus Trindade, CEP 88.040-970, Florianopolis, SC, Brazil;
Graduate Program in Nutrition, Nutrition in Foodservices Research Group (NUPPRE), Department of Nutrition, Federal University of Santa Catarina (UFSC), Campus Trindade, CEP 88.040-970, Florianopolis, SC, Brazil;
Graduate Program in Nutrition, Nutrition in Foodservices Research Group (NUPPRE), Department of Nutrition, Federal University of Santa Catarina (UFSC), Campus Trindade, CEP 88.040-970, Florianopolis, SC, Brazil;
antinutrients; bioavailability; cooking; dry beans; food quality; nutritional aspects; processing effects;
机译:浸泡对普通豆(菜豆)烹饪品质和颜色参数的影响
机译:预处理(浸泡或发芽)对埃塞俄比亚生长的熟红干豆(菜豆)和鹰嘴豆(鹰嘴豆)的营养和抗营养成分,烹饪时间和可接受性的影响
机译:预处理(浸泡或发芽)对埃塞俄比亚种植的营养和抗养分含量,烹饪时间和可接受性的营养和抗营养物质,烹饪时间和可接受性
机译:低磷胁迫下根螺纹数对普通豆生长的影响
机译:煮熟的普通豆(菜豆):酚类化合物的组成及其组分对肥胖小鼠肥胖结肠癌发展的影响。
机译:中部非洲普通豆(菜豆)的遗传多样性基因间种质渗入和营养品质
机译:豆类(phaseolus vulgaris L.)的营养和微生物质量,有或没有浸渍水,煮熟或不使用浸泡水的普通豆(phaseolus vulgaris L.)的营养和微生物质量